Quick Garlic Parmesan Knots
Soft, buttery, and loaded with garlic, these knots are brushed with herbed butter and sprinkled with parmesan and parsley. Perfect as a side or snack, they’re quick to make, satisfying, and family-friendly.
Equipment
- 1 Baking Sheet
- Parchment paper
- Medium mixing bowl
- Pastry brush
- Knife
- Cutting board
Ingredients
- 5 tablespoons unsalted butter melted
- 3 garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 13.8 oz refrigerated pizza dough
- 1 tablespoon fresh parsley finely chopped
- 3 tablespoons grated parmesan cheese
Instructions
- Preheat and Prepare the Oven: Preheat your oven to 400°F (200°C). While the oven warms, line a large baking sheet with parchment paper to prevent the knots from sticking and ensure even baking. Set the prepared sheet aside on the counter for easy access. A well-preheated oven guarantees golden, soft, and perfectly baked knots.
- Make the Garlic Herb Butter: In a medium-sized mixing bowl, combine 5 tablespoons of melted butter with 3 finely minced garlic cloves. Stir in ½ teaspoon each of dried oregano, dried basil, and dried thyme. Add ½ teaspoon of kosher salt and ¼ teaspoon of freshly ground black pepper. Mix thoroughly until the herbs and garlic are evenly suspended in the butter. This fragrant mixture will flavor every twist and fold of the dough.
- Prepare the Dough: Place your refrigerated pizza dough (13.8 oz) on a lightly floured cutting board. Unroll it gently into a flat rectangle, approximately 12 inches long. Use your hands to press and bring the dough together into a single log, smoothing any tears or uneven sections. Ensuring an even dough log helps create knots of uniform size that bake consistently.
- Slice the Dough: Using a sharp knife, carefully slice the dough log into 12 equal pieces, each about 1 inch in length. Try to keep them uniform in size so that all knots bake evenly. Keep the slices close together as you work, and handle them gently to avoid flattening the dough.
- Shape the Knots: Take one piece of dough and roll it gently on the cutting board into a small rope about 6-8 inches long. Cross one end over the other as if tying a shoelace, then tuck the top end through the center opening to form a classic knot. If the ends stick out or look uneven, fold them underneath or gently press them into the knot for a neat appearance. Repeat this process with all remaining dough pieces.
- Arrange on the Baking Sheet: Place each prepared knot on the lined baking sheet, leaving a little space between them for expansion. Handle them gently to maintain their shape. Having even spacing ensures they cook evenly and develop a soft, fluffy interior with lightly crisped edges.
- Brush with Garlic Herb Butter: Using a pastry brush, generously coat each knot with the garlic herb butter mixture you prepared earlier. Make sure to brush all sides of the dough, lifting each knot to coat the underside as well. This step ensures each knot is infused with rich, garlicky flavor from every angle.
- Bake the Knots: Transfer the baking sheet to the preheated oven. Bake for 20–25 minutes, keeping an eye on the knots as they turn golden brown on top. They should puff slightly and develop a lightly crisp exterior while remaining soft inside. Baking time may vary slightly depending on your oven, so check near the end to prevent over-browning.
- Finish with Extra Butter, Parsley, and Parmesan: Immediately after removing the knots from the oven, brush them once more with any remaining garlic herb butter to lock in moisture and flavor. Sprinkle 1 tablespoon of freshly chopped parsley and 3 tablespoons of grated parmesan cheese evenly over the hot knots. The heat from the knots will slightly melt the cheese, giving a savory, aromatic finish.
- Serve and Enjoy: Serve your garlic parmesan knots immediately while warm and fragrant. They make an irresistible side for pasta, salads, roasts, or a perfect snack on their own. Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven for best results.
Notes
- You can use either store-bought pizza dough or homemade dough; both work equally well.
- Adjust garlic and herbs to taste if you prefer a stronger or milder flavor.
- For extra cheesy knots, sprinkle additional parmesan during the last 5 minutes of baking.
- Ensure knots are evenly spaced on the baking sheet for consistent baking.
- Brush knots with butter both before and after baking to maximize flavor and shine.
- Knots are best served warm but can be reheated in the oven to restore freshness.
